Banana Cream Pie

Ingredients

• 1 pie crust, prebaked.
  

Pudding:

• 1 C. sugar
• 1/2 C. flour or 1/4 C. cornstarch
• 1/4 t. salt
• 3 C. whole milk
• 4 eggs (yolks)
• 3 T. butter
• 1 1/2 t. vanilla

• 3-4 ripe bananas
  

Meringue:

• 4 eggs (whites)
• 1 t. vanilla
• 1/2 t. cream or tartar
• 1/2 C. sugar

Pudding:

1. Combine the sugar, flour/cornstarch, and salt in a large sauce pan. Slowly add in the milk.
2. Meanwhile, separate the 4 egg yolks and 4 egg whites. Set the whites aside for use later. Beat the yolks slightly.
3. Cook over medium heat, stirring constantly, until the mixture becomes thick and bubbly. Reduce heat and cook 2 more minutes.
   
4. Remove the pan from heat. Spoon some of the hot pudding mixture into the egg yolks and mix in order to temper them. Pour the egg yolks into the sauce pan and mix in well.
5. Place pan back on heat and cook 2 more minutes. Remove from heat.
   
6. Stir in butter and vanilla until the butter is completely melted.
   
7. Set aside. If you need to, place a piece of plastic wrap on the surface of the hot pudding to prevent a skin forming (for instance, if you make the pudding ahead of time).
8. Peel the bananas and slice them into the bottom of the pie crust. You can put in as many as you want, but you should have a good thick layer.
9. Pour the pudding on top of the bananas until it almost fills up the pie crust.
   

Meringue:

1. Combine the egg whites, vanilla, and cream of tartar in a large bowl (or a stand mixer bowl).
   
2. Beat the egg whites on medium until soft peaks form.
3. Turn the mixer on high and slowly add in the sugar.
4. Beat on high for about 4 minutes or until you get stiff peaks. Makes sure all the sugar is dissolved by rubbing a bit of meringue in-between your fingers.
5. Spread the meringue on top of the pudding, sealing the edge to the pie crust.

Bake at 350° F. for 12-15 minutes--just long enough to toast the meringue. Let cool and eat chilled.

Slow Cooker Chili

Joni, gave me this Recipe, it was good, but makes a TON so I would suggest splitting it in half. Also plan on having gas for a couple days.

Makes 8 (1-cup)Servings
Prep time: 10 Min
Cook Time 8 hours on low OR 4 hours on high

Ingredients
2 lbs lean ground beef OR ground turkey
1 package McCormick Slow Cookers Chili Seasoning
2 cans (14 1/2 oz EACH) diced tomatoes, undrained
2 cans ( 16 oz EACH) Kidney beans, drained
1 can (15 1/2 oz) tomato sauce

Directions
1. Brown ground beef OR turkey in large skillet on medum-high heat. DRAIN FAT.
2. Place beef, Seasoning, tomatoes, beans and tomato sauce in slow cooker. Stir until well mixed. Cover
3. Cook 8 hours on low OR 4 hour on High. Stir before serving Serve with shredded cheese, if desired.

Tips
Slow Cooker Tip: For best results, do not remove cover during cooking

Nutritional information
per serving

Calories ; 282
Fat: 10 g
Carbohydrates :20g
Cholesteral 69 mg
Sodium: 1057 mg
Fiber 7g
Protein: 28 g


Ok so after looking at that I'm feeling fat.... ha ha
The next day I used the chili for Navajo tacos. here's an easy recipe for the flat bread

2 cups flour
2 Tsp baking powder
1 cup water
1/2 cup olive oil

1. Mix all but alive oil
2. heat olive oil in skilit on medium high
3 flatten into 4 tortillas
4 fry until golden brown & flip

Honey Garlic spare ribs

I Tried this recipe and I think that any meat would be great with the honey garlic sauce. (taste a little like sweet and sour sauce)

4lbs pork spareribs, cut into serving size pieces.

1/4tsp pepper

Salt

Garlic powder

1/2 c. honey

3 TBSP Cider vinegar

1/4 C. Soy Sauce

3 gloves of garlic minced

Season ribs with salt, garlic powder, and pepper arrange in a 9x13 in baking dish. Cover with foil and bake at 325 for an hour or until tender, drain off liquid. In a sauce pan combine honey vinegar, soy sauce, and garlic, bring to boil, reduce heat to simmer for 5 min. drizzle mixture on ribs and bake for 30 min at 350 degrees. baste Ribs frequently.

Amish White Bread

2 cups warm water
2/3 cup White sugar
1 1/2 TBSP active dry Yeast
1 1/2 tsp salt
1/4 cup oil
6 cups flour

1. In a large bowl dissolve sugar in warm water and then add yeast. Allow yeast to proof until yeast resembles a creamy foam.
2. Mix salt and oil into yeast. Mix flour one cup at a time. knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat cover with a damp cloths. Allow to raise until doubled in bulk about one hour.
3. punch dough down. Knead for a few min. and divide in half. Shape into two loaves and place into two well oiled 9x5 loaf pans. Allow to raise 30 mins or until dough is 1 in. about pan.
4. Bake 350 for 30 min

Zucchini cupcakes with Carmel frosting

Ingredients
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
This is from a Taste of Homes Contest contestant.

Really easy bread sticks

1 cup Warm water
3 TBSP Brown sugar
1 tsp Salt
1/4 cup oil
3 cups of bread flour
2 1/2 tsp yeast

1. mix up dough using favorite method, bread machine, mixer or by hand.
2. roll out into a rectangle.
3. cut into strips
4. give each strip a twist and put on a greased cookie sheet
5. Let it rise for 20 minutes or longer if you have time.
6. Bake 375 for 10-15 min.
7. brush with butter, sprinkle with parmesan cheese, and some garlic salt.

Salsa Chicken over rice

2 cups of cooked rice
1 TBSP vegetable oil
1 lb skinless chicken breast, cut into strips
1 medium onion
1 small red bell pepper
1 cup Chunky Salsa
1/2 cup shredded Mexican blended cheese
sour cream (opt)
chopped fresh cilantro (opt)

Heat oil in large skillet over medium heat. Add chicken, onions, and bell pepper; cook until chicken is no longer pink.

Stir in Salsa bring to boil. Remove from heat sprinkle with cheese. Cover and let stand for 5 min until cheese is melted.
serve over rice. Garnish with sour cream and cilantro.

Strawberry muffins

1/4 c. Oil
1/2 c. Milk
1 egg
1/2 tsp Salt
2 tsp Baking powder
1/2 c. Sugar
1 3/4 c. Flour
1 c. Strawberries
Preheat oven to 375
In a small bowl mix oil milk and egg. Large bowl mix flour, salt, baking powder, sugar, and toss in chopped strawberries. Mix both bowls together and bake.

Chicken Tetrazzini

Chicken Tetrazzini

8oz spaghetti or linguine
2 cups of fresh mushrooms
1/2 cup of green onions ( I used regular and it tasted fine)
2 tbsp Margarine
1/4cup flour
1/8 tsp ground pepper
1/8 tsp nutmeg
1 cup chicken broth
1 cup milk
2 cups chopped chicken or turkey
2-3 tbsp of sherry
1/4 cup Parmesan cheese
1/4 cup almonds (optional)
2 tbsp parsley

1. cook spaghetti or linguine.
2. In another sauce pan cook mushroom and onions i margerine until tender. Stir in flour, pepper, and nutmeg. Add Chicken broth and milk all at once cook until thick and bubbly. Add chicken and sherry and half or Parmesan, toss in spaghetti.
3. Transfer to a baking dish sprinkle with remaining cheese and almonds. bake at 350 for 15 to 20 minutes. sprinkle with parsley when finished.

Prepared and tested to be yummy by Jeni, and can be found in the BHG Cookbook.

Chicken Enchiladas

10oz can chicken drained
1/3 cup green taco sauce
2/3 cup sour cream
Flour tortillas
16 oz can refried beans
1 cup of cooked rice
1/2 cup salsa
2 tablespoons mayonnaise

Mix the chicken, taco sauce and 1/3 cup of sour cream. In each tortilla: Spread beans, cover with rice then chicken mixture, top with cheese, Roll the tortillas tucking in both ends and place in glass baking dish.
Mix the remaining sour cream, salsa and mayonnaise. Pour mixture over tortillas and sprinkle with cheese. Cover with aluminum foil and bake at 450 for 17-20 min